Choux pastry rectangle with mascarpone and currant cream
- 75 ml milk
- 45 g Butter
- 1 Pinch Salt
- 120 g flour
- 3 eggs (size M)
- 2 sheet gelatine
- 250 g Mascarpone span>
200 g whole milk– Yoghurt
- 50 g Sugar
- 1 Glass (340 g) red currant jam
- baking paper
very easy div>
- Bring milk, 75 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add flour at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump.
- Put in a bowl, stir in 1 egg immediately. Approx. Let cool for 10 minutes. Gradually stir 2 eggs into the batter.
- Pour the dough into a piping bag with a center hole nozzle. Squirt the choux pastry in strips onto a baking sheet lined with baking paper so that two rectangles (approx. 10 x 30 cm) are created. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see
- manufacturer) for 15–20 minutes. Take out of the oven andlet cool down.
- Soak gelatine in cold water. Enclose 1 choux pastry rectangle with a rectangular cake frame (or make a frame out of aluminum foil). Mix the mascarpone, yoghurt and sugar to a smooth cream.
- Squeeze out the gelatine, dissolve it and stir in with 5 tablespoons of the mascarpone cream. Stir gelatine into the rest of the mascarpone cream. Stir in 3/4 of the jam in a light strip and spread it on the choux pastry base.
- Put the second choux pastry base on top as a lid and chill for about 2 hours.
- Remove the choux pastry slices from the frame and decorate with the rest of the jam.
1 piece approx:
- 560 kcal li>
- 2350 kJ
- 10 g protein
- 29 g fat
- 62 g carbohydrates